Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the cubed chicken, garlic powder, salt, and pepper. Cook until chicken is cooked through a golden brown.
1 tbsp olive oil, 1 lb boneless, skinless chicken breasts, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Add the chopped onion and broccoli to the skillet with the chicken. Cook for an additional 5 minutes, or until the onion is softened and the broccoli is tender-crisp. Stir regularly.
1 medium onion, 2 cups broccoli florets
In a large bowl, combine the cooked rice, content of the skillet/cooked chicken and broccoli, cream of chicken soup, milk, and 3/4 cup of the shredded cheddar cheese. Mix everything well until thoroughly combined.
2 cups cooked rice, 10.75 oz condensed cream of chicken soup, 1/2 cup milk, 1 cup shredded cheddar cheese
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the casserole.
1 cup shredded cheddar cheese
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Serve hot and enjoy!
